Tuesday, November 29, 2011

Oh The Places You'll Go!

I have been in the mood to cook a lot lately. 

I think it's the change of seasons, and the general desire to "hunker down" for the winter that finds me at home with the time to do so.  Even though it's still an average of 70 degrees or something here in Smalltown, VA....the days are shorter, and the leaves have fallen.  It's time to cook!

I found a recipe that I had tucked into an old notebook.  I remember the day I pulled the recipe out from my Real Simple Magazine.  I remember thinking that the presentation was lovely, but that the recipe sounded too "hard" for me.  I pulled the recipe out anyway.  That was probably 4 years ago :)

Last week I found myself chuckling at the memory.  Too hard?  Could I have been serious?  And I stood there in the kitchen having one of those "flashback" moments that take us by surprise sometimes.  You know the ones.  A certain smell, or a song on the radio...and you're gone.  Back to the 8th grade.  Or Senior Prom.  Or whatever.  So anyway, I'm standing in my kitchen and I remember standing right there and thinking "maybe if my mother comes to visit sometime I could make this.  it looks impressive, and it's healthy.  nahhhh...i'd mess it up.  it's too hard."  And I tucked it into a notebook.

What a silly girl I was!  Too hard?  Psshhht!  But, I hadn't been practicing back then!  I hadn't given myself the chance.  And I'm just so glad that I kept that recipe in the old notebook.  And that I found it just the other day.  And that I cooked it.  And that it was a success :)

1 pound new potatoes, halved or quartered
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound asparagus, trimmed
1 14.5-ounce can chicken broth
1 cup balsamic vinegar
1 1/2 pounds boneless, skinless chicken breasts

I don't mean to sound arrogant, or as if I am some sort of fancy pants chef, but that I was intimidated by this recipe really makes me giggle.  Now :)

First, you take 2 pounds of new potatoes and you put them into a roasting pan in the oven.  Season with 3/4 teaspoon of the salt and 1/4 tsp of black pepper, and toss. Roast for 30 minutes, shaking the pan once.

Meanwhile, in a saucepan, bring 14.5oz chicken broth & 1 cup balsamic vinegar to a boil. (SIDE NOTE - be sure to have windows open, fans on, etc, before you start boiling this vinegar.  We followed this suggestion and didn't have a terrible smell.  I have heard it can be horrid if you don't take precautions!)  Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute. Cover, remove from heat, and set aside until cooked through, about 15 minutes.

Add 1lb asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12 to 15 minutes.


After removing the chicken, continue to reduce the chicken broth/vinegar mixture for about 10 minutes.  You are looking for a thickening in the mixture to drizzle over the finished product.

And then......

Could it be any easier?

The potatoes and asparagus were divine!  The chicken was good too, but we were wondering if perhaps marinating it for a bit in the chicken broth/vinegar mixture and then grilling it may be even better?  Or, perhaps it would be too overpowered with vinegar that way? 

Regardless, I'm sure we will try this recipe (in one form or another) again!

Oh, the Places You'll Go!

by Dr. Seuss


Today is your day.

You're off to Great Places!

You're off and away!

Feeling Bold & Sassy in the Kitchen,



Annie said...

Looks delish, as usual! I bet it's a bit chillier up there today right?

Dee Stephens said...

Does look good!

Ann said...

I could go for some 70 degree weather and a plate of that chicken too

REBrown said...

I love asparagus, but KB is not a big fan. I'll have to make this one night just for me so I can eat it all!

From DC to Sweet Tea said...

I think I made a recipe like that a few years ago and lost it. Thanks for sharing!!!